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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 05-03-2009, 10:13 AM   #16
HeSmellsLikeSmoke
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The Texas joints seem mostly use the red butcher paper. We have white around here. I was thinking about ordering in some of the red stuff to see how it differs.

Donny -- you have any opinion on the red stuff vs. white?
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Unread 05-03-2009, 10:46 AM   #17
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Originally Posted by barbefunkoramaque View Post
THIS IS REAL DEAL!!!! WAY BACK IN TIME!!!!!!

I had a picture of this somewhere. Hmmm I guess you have to watch "GIANT" to see this. Of course they were not eating brisket though.

I think new feed sacks have a linseed oil additive now. It smells like it does. Could have been the sacks I looked at though.

Was it the calfs' head or Pedro (the turkey) that was cooked in the bag?
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Unread 05-03-2009, 11:14 AM   #18
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Hey HeSmellsLikeSmoke,
I found out about butcher paper in a book called Extreme BBQ and in one brisket recipe the guy swore by Red Butcher paper. He uses a 3'x6' piece of paper to wrap his brisket. It was nice to see the Funkmaster uses butcher paper also.
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Unread 05-03-2009, 11:53 AM   #19
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This thread is killing me!
I have a brisket on right now and you guys have me dying to wrap it in butcher paper. Buuuuut... I'm trying a different injection today and I only want to change one variable at a time. I guess next time I can experiment with the butcher paper.
I'll be following this closely. This is what makes the Brethren special!
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Unread 05-03-2009, 12:01 PM   #20
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Quote:
Originally Posted by Bob S View Post
This thread is killing me!
I have a brisket on right now and you guys have me dying to wrap it in butcher paper. Buuuuut... I'm trying a different injection today and I only want to change one variable at a time. I guess next time I can experiment with the butcher paper.
I'll be following this closely. This is what makes the Brethren special!

Bob, where paper is really handy is when you have a serving line. At my buddies Parade Day & Rodeo barbecue, we slice the brisket to order and keep several pieces wrapped in paper in the warming pit right behind the cutting table.
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Unread 05-03-2009, 01:04 PM   #21
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Just as Jturk asked (and if it was answered, sorry) but do you wrap the brisket in paper to rest only, or do you put it back on the smoker, just like foil? No worries about burning or anything?
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Unread 05-03-2009, 01:25 PM   #22
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Quote:
Originally Posted by grindstaff3 View Post
Just as Jturk asked (and if it was answered, sorry) but do you wrap the brisket in paper to rest only, or do you put it back on the smoker, just like foil? No worries about burning or anything?
In the extreme barbecue recipe, you cook it for 5 hours in the butcher paper. I have not tried that yet. This discussion is just getting good. :)
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Unread 05-03-2009, 08:59 PM   #23
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yes it is, I would like to see how well this really works out because all you ever hear is foil.
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Unread 05-03-2009, 09:10 PM   #24
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this is just brisket why would you wrap. does anybody wrap a steak .I would say the only reason to wrap would be to hold it for comps. or catering I like wrapping mine in bread.
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Unread 05-03-2009, 09:14 PM   #25
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Quote:
Originally Posted by HeSmellsLikeSmoke View Post
The Texas joints seem mostly use the red butcher paper. We have white around here. I was thinking about ordering in some of the red stuff to see how it differs.

Donny -- you have any opinion on the red stuff vs. white?

The red stuff wil not enhance the smoke ring. I can't find it round here for some reason. I am gonna start needing it because my charity project are all served on paper.

You know, butcher paper is a good thing to get personalized with your own business on it, web site, phone number and stuff
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Unread 05-03-2009, 09:16 PM   #26
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and then there is this opinion, which is welcomed here as well

Quote:
Originally Posted by Contracted Cookers View Post
this is just brisket why would you wrap. does anybody wrap a steak .I would say the only reason to wrap would be to hold it for comps. or catering I like wrapping mine in bread.
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Unread 05-03-2009, 09:18 PM   #27
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Quote:
Originally Posted by Bob S View Post
This thread is killing me!
I have a brisket on right now and you guys have me dying to wrap it in butcher paper. Buuuuut... I'm trying a different injection today and I only want to change one variable at a time. I guess next time I can experiment with the butcher paper.
I'll be following this closely. This is what makes the Brethren special!
I can not say enough about how wise this person is. One element at a time is good science. If we get close I may tell you about the ultimate injec... no, no...shhhh

and to answer questions YES I have smoked briskets wrapped in the smoker at under 300. The tighter the better.
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Unread 05-03-2009, 10:05 PM   #28
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Hey Funkmaster, I ordered a roll last week from this place.
http://www.pospaper.com/18pbp.html

I wished that it had been 24" but it isn't.
Price wasn't bad but the shipping is a bit stiff.

Weiser

Quote:
Originally Posted by barbefunkoramaque View Post
The red stuff wil not enhance the smoke ring. I can't find it round here for some reason. I am gonna start needing it because my charity project are all served on paper.

You know, butcher paper is a good thing to get personalized with your own business on it, web site, phone number and stuff
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Unread 05-03-2009, 11:01 PM   #29
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Ohh I will stay with Sams 24" white at 1000 feet for 17.99 a roll
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Unread 05-03-2009, 11:08 PM   #30
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I dunno.... something about the Red paper.
People in these parts consider it the real deal.
A 1000 foot roll will last a while and it doesn't contain bleach like the white stuff.

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Quote:
Originally Posted by barbefunkoramaque View Post
Ohh I will stay with Sams 24" white at 1000 feet for 17.99 a roll
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Butcher Paper, foil, pink butcher paper, Red Butcher Paper, wrapping

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